Alina Surmacka Szczesniak

Alina Surmacka Szczesniak's AcademicInfluence.com Rankings

Psychology

#4011

Historical Rank

Cognitive Psychology

#470

Historical Rank

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Psychology

Alina Surmacka Szczesniak's Degrees

PhD Psychology University of Warsaw
Masters Psychology University of Warsaw
Bachelors Psychology University of Warsaw

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Alina Surmacka Szczesniak's Published Works

Number of citations in a given year to any of this author's works

Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author

Published Works

Texture is a sensory property (2002) (1219)
Classification of textural characteristics (1963) (986)
The Texturometer—A New Instrument for Objective Texture Measurement (1963) (528)
Development of standard rating scales for mechanical parameters of texture and correlation between the objective and the sensory methods of texture evaluation (1963) (507)
GUIDELINES TO TRAINING A TEXTURE PROFILE PANEL (1973) (354)
Correlating sensory with instrumental texture measurements - An overview of recent developments (1987) (232)
CONSUMER AWARENESS OF AND ATTITUDES TO FOOD TEXTURE: I: Adults. (1971) (190)
Objective Measurements of Food Texture (1963) (181)
Objective Characterization of the Mouthfeel of Gum Solutions (1962) (167)
STRUCTURAL AND CHEMICAL BASES FOR TEXTURE OF PLANT FOODSTUFFS (1990) (118)
Methods of meat texture measurement viewed from the background of factors affecting tenderness. (1965) (113)
THE MEANING OF TEXTURAL CHARACTERISTICS ‐ CRISPNESS (1988) (100)
CONSUMER AWARENESS OF TEXTURE AND OF OTHER FOOD ATTRIBUTES, II. (1971) (99)
CONSUMER AWARENESS OF AND ATTITUDES TO FOOD TEXTURE II. Children and Teenagers (1972) (83)
CONSUMER TEXTURE PROFILE TECHNIQUE (1975) (75)
Texture : is it still an overlooked food attribute ? texture has gained a new importance and desirability for today's consumer (1990) (72)
Texture measurements of foods. (1973) (71)
OBSERVATIONS ON STRAWBERRY TEXTURE A THREE-PRONGED APPROACH. (1969) (69)
Sensory texture profiling: historical and scientific perspective (1998) (66)
THE MEANING OF TEXTURAL CHARCTERISTICS -JUICINESS IN PLANT FOODSTUFFS (1988) (59)
APPLICATION OF THE GENERAL FOODS TEXTUROMETER TO SPECIFIC FOOD PRODUCTS (1975) (58)
Instrumental Methods of Texture Measurements (1973) (58)
Psychorheolgoy and texture as factors controlling the consumer acceptance of food (1990) (56)
BEHAVIOR OF DIFFERENT FOODS IN THE STANDARD SHEAR COMPRESSION CELL OF THE SHEAR PRESS AND THE EFFECT OF SAMPLE WEIGHT ON PEAK AREA AND MAXIMUM FORCE. (1970) (55)
TEXTURE CONTRASTS AND COMBINATIONS: A VALUED CONSUMER ATTRIBUTE (1984) (54)
SENSORY EVALUATION OF FOOD FIRMNESS. (1969) (47)
Classification of mouthfeel characteristics of beverages (1979) (46)
MEANING OF TEXTURE WORDS TO THE CONSUMER (1973) (34)
TEXTURAL PERCEPTIONS AND FOOD QUALITY (1991) (27)
TEXTURAL CHARACTERIZATION OF TEMPERATURE SENSITIVE FOODS (1975) (26)
Effect of storage on texture (1997) (22)
RHEOLOGICAL PROBLEMS IN THE FOOD INDUSTRY (1977) (20)
The Texture Profile (1992) (17)
Texture measurements of foods : psychophysical fundamentals; sensory, mechanical, and chemical procedures, and their interrelationships (1973) (17)
INSTRUMENTAL TESTING OF MEAT TEXTURE — COMMENTS ON THE PAST, PRESENT AND FUTURE (1976) (16)
THE NICHOLAS APPERT MEDICALISTS : A REFLECTION OF THE GROWTH OF FOOD SCIENCE AND TECHNOLOGY (1992) (15)
The percutaneous absorption of water. (1951) (10)
Quantification of Objective and Sensory Texture Relations (1973) (8)
ISSUES PERTAINING TO THE TEXTURE PROFILE ANALYSIS (1998) (7)
EFFECT OF MODE OF REHYDRATION ON TEXTURAL PARAMETERS OF PRECOOKED FREEZE-DRIED SLICED BEEF. (1971) (6)
THE TEXTURE TESTER, PRINCIPLES AND SELECTED APPLICATIONS* (1974) (4)
Indirect Methods of Objective Texture Measurements (1973) (3)
LETTER FROM THE EDITORS‐IN‐CHIEF (1974) (1)
FUNDAMENTAL ASPECTS OF MEAT TEXTURE. (1965) (1)
average moisture Meat (1977) (0)
A TRIBUTE TO PROFESSOR MALCOLM C. BOURNE (1988) (0)
Consumer texture profile technique [Food]. (1975) (0)
Chewing gum presenting storage of improved qualities (1976) (0)
Preservation of plant materials (1942) (0)
ROSE MARIE PANGBORN IN MEMORIAM (1990) (0)
PHILIP SHERMAN Such Was the Road We Had Travelled (1995) (0)
Food Textures in the United States of America (2020) (0)
New Books (1895) (0)
meat product-wet and process for its manufacture (1977) (0)
SOCIETY OF RHEOLOGY (1976) (0)
Alina Szczesniak (interviewed by Christine Rosakranse) (2002) (0)
ON THE YIELD STRESS CONTROVERSY (1993) (0)
PROFESSOR MARKUS REINER (1976) (0)

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What Schools Are Affiliated With Alina Surmacka Szczesniak?

Alina Surmacka Szczesniak is affiliated with the following schools:

Massachusetts Institute of Technology

Alina Surmacka Szczesniak's Academic­Influence.com Rankings